🍅 San Marzano Tomato Sauce (Classic Italian)
⭐ Ingredients (makes about 4 cups)
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1 can (28 oz) San Marzano whole peeled tomatoes
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2 tbsp olive oil (extra virgin)
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3–4 garlic cloves, sliced or minced
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1 small onion, finely diced (optional but recommended)
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1 tsp salt (to taste)
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½ tsp black pepper
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1 tsp sugar (optional — often unnecessary with San Marzano)
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1 basil sprig (or 3–4 leaves)
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Optional: a pinch of red pepper flakes
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Optional: 1 tbsp butter for extra silkiness
🧑🍳 Instructions
1. Sauté the aromatics
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Heat olive oil in a saucepan over medium.
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Add garlic (and onions if using).
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Cook 1–2 minutes until fragrant — do not brown the garlic.
2. Add the tomatoes
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Add the entire can of San Marzano tomatoes with juices.
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Crush tomatoes with a spoon or potato masher.
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Add salt, pepper, and optional sugar.
3. Simmer
Add the basil sprig.
Simmer gently for 25–35 minutes, stirring occasionally.
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Sauce will thicken
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Tomatoes will break down
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Flavors will deepen
Tip: For an ultra-smooth sauce, simmer covered for the first 15 minutes, uncovered for the rest.
4. Adjust & finish
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Remove basil sprig.
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Taste for salt.
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Optional: Stir in 1 tbsp butter for a glossy finish.
🍝 How to Use
Perfect for:
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Spaghetti or any pasta
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Chicken or eggplant parmesan
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Homemade pizza
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Meatballs
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Lasagna
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Gnocchi
⭐ Tips for the Best San Marzano Sauce
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Whole peeled tomatoes taste better than crushed or diced.
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Avoid over-seasoning — the tomatoes are the star.
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A few red pepper flakes add subtle heat.
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If you want a thicker sauce, simmer longer.
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For a very smooth sauce, blend with an immersion blender after cooking.
If you’d like, I can also give you:
🍝 A roasted San Marzano tomato sauce
🧄 A creamy tomato basil variation
🔥 A spicy arrabbiata-style version
🍕 A thicker pizza sauce version
Just tell me!
